Ingredients
- 2 large eggs
- ½ cup frozen shredded hash browns
- ¼ cup diced bell pepper
- ¼ cup diced onion
- ¼ cup sliced mushrooms
- ¼ cup chopped spinach
- ¼ cup shredded cheddar cheese
- 1 tablespoon butter or olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 1 tablespoon chopped green onions, for topping
- Hot sauce, salsa, or avocado, optional
Instructions
1. Crisp the Hash Browns
Heat half of the butter or oil in a nonstick skillet over medium heat. Add the hash browns and spread them into an even layer. Cook for 4–6 minutes, flipping occasionally, until golden brown and crispy. Transfer them to a plate.
2. Sauté the Vegetables
Add the remaining butter or oil to the skillet. Add the bell pepper, onion, and mushrooms. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the spinach and cook for another minute, until wilted.
3. Prepare the Eggs
Whisk the eggs with the salt, pepper, and garlic powder until smooth and well combined.
4. Cook the Omelette
Pour the eggs into the skillet with the vegetables. Gently tilt the pan so the eggs spread evenly. Cook for 1–2 minutes, occasionally pushing the edges toward the center to allow the uncooked egg to flow underneath.
5. Add the Filling
Once the eggs are mostly set but still slightly glossy on top, sprinkle the crispy hash browns and shredded cheddar over one half of the omelette.
6. Fold and Finish
Carefully fold the empty half of the omelette over the filling. Cook for another 1–2 minutes, until the cheese is melted and the eggs are fully cooked.
7. Serve
Slide the omelette onto a plate and top with chopped green onions. Serve with salsa, hot sauce, avocado, or extra crispy hash browns if desired.